Optimisation and Evaluation of the Effect of Bambara Groundnut Addition on the Nutritional Quality and Functional Properties of Amaranth Grain-Based Composite Flour

Abstract

Nutritional quality and functional properties of composite flour consisting amaranth grain, bambara groundnut, carrot and rice bran flours were evaluated. The dependent variables were optimized using optimal mixture model of response surface methodology. Amaranth grain flour (70 -80.75%), bambara groundnut flour (15-25%), carrot flour (2-5%) and rice bran (2-10%) were the independent variables. From the results, very high protein content (about 40%) was obtained when the bambara content inclusion was 25%. Bambara groundnut flour inclusion up to 15% also resulted in high protein contents (≤ 37%). Supplementation of the composite flour with high carrot flour content (up to 10%) also enhanced the protein content when the bambara groundnut content was low. High carrot flour inclusion had the highest positive effect on the crude fibre content (3.7-3.9%) followed by rice bran and bambara groundnut flours in that order. Bambara groundnut had highest positive effect on the ash content; followed by carrot and rice flours. While amaranth grain, carrot and rice bran significantly (p≤0.05) affect the proximate and functional compositions, bambara groundnut had the highest and best effect on the proximate, functional, mineral properties as well as the amino acid profile of the composite flour.

Evaluation of the Nutritional, Antioxidant and Physiochemical Properties of Rice Flour Fortified with the Nigeria Native "IGBEMO" Rice Bran Flour

“…The result of the moisture content from the wheat and amaranth seed, brewers' spent grain and apple pomace composite flour is 5.2 -9.1% [6] and 4.655-9.385% from Bambara groundnut and amaranth grain-based composite flour [6] was in the same range with this study. More so, the value from the study were also lower than the values of 21-23% from wheat flour supplemented with stabilized undefatted rice Bran [9].…”

Drought-tolerant Bambara groundnuts as future food: a comprehensive review of its properties and applications in food

“…Awolu and Olokunsusi (2017) found that Bambara groundnut flour improved the quality of Amaranth grain-based composite flour in terms of proximate, functional, mineral properties and amino acid profile. Gbenyi et al.…”

“…Besides that, Olanipekun et al (2012) stated that Bambara groundnut flour can be fermented, thereby improving the nutritive value and essential fatty acid content in the diet. Awolu and Olokunsusi (2017) found that Bambara groundnut flour improved the quality of Amaranth grain-based composite flour in terms of proximate, functional, mineral properties and amino acid profile. Gbenyi et al (2016) extruded sorghum-Bambara groundnut flour at different proportions, moisture levels and temperatures.…”

Optimization of Proximate and Minerals Compositions of Sweet Potato, Soybean and Rice Bran Composite Flours for Production of Low Glycemic Index Dough Meal

“…This R 2 and adjusted R 2 values together with the significant model terms for protein contents indicated that the composite flour prepared in this study had reasonable and acceptable protein contents. High R 2 and adjusted R 2 values (close to one) indicates statistical models that are fit [10,14]. The contour plot representing the effect of the raw materials on the protein content is shown in Figure 1c.…”